welcome back to another cooking adventure with vic today we're going to prepare hollandaise sauce using a food processor but before we get into that i'd like to tell you about two wonderful wines that can be used as gathering wines or food wines the first one i'd like to tell you about which is a great gathering wine is this austrian paul d gruner vet winger it's enough dry wonderfully perfumey wine that will go well with just about any appetizer it's a great warm wrapper for dinners the other one i'd like to tell you about is from california sonoma county it's by ferrari karana and it's a fumey blanc now this for me blanc not grassy and it's not smoking in spite of its name it's a wonderful wonderful food wine can also be used as a gathering wine well the main ingredient in hollandaise sauce is butter melted butter i like to use unsalted butter and the reason i like to use unsalted butter is twofold first i can control the amount of salt in my sauce two unsalted butter has got to be good it's got to taste good there's no way of covering bad butter or the taste of that butter with salt so i always use unsalted butter the other major ingredient is egg yolks the recipe calls for three egg yolks i have two egg yolks here and i'll show you how to separate the yolk from the white with the third egg the other ingredient is freshly squeezed lemon juice another ingredient is mustard i like to use dijon style mustard i like the flavor of dijon salad mustard finally i have a little bit of salt i like to use non-iodized salt iodized salt tend to have a slightly bitter taste and going back to the eggs i use sterilized eggs now you can purchase sterile eggs in the grocery store or you can sterilize them yourself using a clorox and water solution so let me show you how to separate an egg yolk from an egg white carefully break the shell like that and slowly open the egg the egg white flows into the cup like so and now you have a separated egg yolk ready to go the other important thing to remember is your melted butter make sure your melted butter whether you melt it in the microwave or on the stove top is not too high egg will begin to curdle at 145 degrees fahrenheit so it's important that your melted butter is well below that temperature we can warm up the holiday sauce safely in a water bath and we'll do that last so here we go burst the egg yolks then the lemon juice salt and the mustard now in the next step i'll cover the food processor i'll remove the plunger because i'll be pouring the melted butter through the hole here the machine will make a lot of noise but the basic process is to add enough melted butter until you achieve the consistency and the sauce that you like to have it could be little on the south side or it could be a harder sauce it could be the consistency of mayonnaise or very very heavy cream so here we go i've poured in about half the butter and i want to show you that the consistency of the sauce is still very liquid watch this see how liquid it is although it is thickening up it's not a consistency i like to have here more buttery i've almost put in the entire amount of melted butter so let's take a look at its texture now isn't this beautiful much thicker than before but i think i'll put in the remainder of the butter because i like to have my sauce really thick i've put in the entire three melted sticks of butter let's look at the texture now look at this isn't this a gorgeous i'll be serving this hollandaise sauce over asparagus tonight and this texture is just wonderful absolutely delicious to warm up the sauce to serve at the dinner time by the way you can refrigerate this hollandaise sauce for hours before the meal and then warm it up very slowly in the water bath this is how this works what i have in this pan is simmering water just below simmering not a rolling boil very warm water and then place his metal bowl over the warm water and carefully stir it stir the sauce with a spatula like so until the sauce warms up to the proper temperature doing it this way will guarantee that the sauce will not separate enjoy